nd green pepper,1c shredded cheese, worcestershire sauce,sour cream,ritz crackers
Cut the cauliflower into florets about the same size and simmer until just cooked.
Grate the cheese, beat the egg, put the milk and mustard into a small saucepan.
mix the cornflour together with a small amount of extra milk and add to the saucepan along with the grated cheese.
heat slowly, stirring constantly and when it comes to the boil add the beaten egg and stir briskly.
Pour the cheddar cheese sauce over the cauliflower and serve immediately.
A sprinkle of chilli seems to bring out a bit more flavour.
small ovenproof dish. For the cheese sauce, melt the butter in a
For the salsa, mix diced tomatoes, 3 tbsp oil, fresh cilantro, lime zest and juice and season to taste. Set aside.
For the cheese sauce, heat 1 tbsp oil in a nonstick pan and saute onion, garlic and 1/2 the jalapenos. Add milk and simmer for 1-2 mins. Gradually add cheese and stir until melted and has a smooth consistency. Remove pan from heat and pour sauce over tortilla chips. Add remaining jalapenos. Serve in bowls, garnished with chili flakes and tomato salsa on the side.
Add pasta sauce; simmer, uncovered, for 15 mins.
For the cheese sauce, melt butter
ot sauce, Worcestershire, chili powder and cumin.
Cook for another 5
-inch baking dish.
For the cheese sauce; melt butter in a
the onion and saute for about 6-7 minutes
Make a Bechamel sauce as follows: Heat clarified butter
lice of mozzarella and swiss cheese.
Mix ricotta and parmesan
Keep stirring to remove clumps. Sauce should be creamy and just
Cook rice until fluffy.
In a casserole dish, arrange the broccoli and rice in layers.
Start with a layer of broccoli, then a layer of rice and so forth.
Cover each layer with the Cheddar cheese sauce.
Preheat oven to 350 degrees. In 1 1/2 quart casserole, combine cheddar cheese sauce and broccoli.
Evenly top with bread crumbs combined with butter.
Bake uncovered 20 minutes or until bread crumbs are golden and broccoli is tender.
Cook and stir ham, pepper and onion in hot margarine in large skillet over medium-high heat until vegetables are tender.
Stir in Cheddar cheese sauce.
Bring to a boil, stirring constantly. Add pasta and toss to coat.
Makes about 4 servings.
Cheese sauce: Melt the butter, then add
First, make the Bleu Cheese Sauce: Combine the onion, oil, garlic
For the Pretzels:
Combine the
o drain. Mix the Cheddar and Parmesan cheeses in a
br>Add garlic and cook for 1 minute.
Add spinach
et aside.
Now time for the cheese sauce! Add 4 tbsp butter